Flammkuchen with the Thermomix® means: 2 minutes on kneading mode for the dough, a 250 °C oven, and 5 to 10 minutes of baking. This basic recipe with four topping variations has worked reliably for years.
We cover the dough, the classic Alsatian version with bacon and shallots, and three further toppings: salmon with dill, a vegetarian option with red cabbage and goat’s cheese, and a sweet version with apple and pear.
Flammkuchen Dough, Thermomix®
Ingredients 0 / 6 ✓
- 150 g plain flour, type 550
- 100 g spelt flour, type 630
- 40 g rapeseed oil
- 1/4 cube fresh yeast
- 120 g water
- 1/4 tsp salt
Instructions 0 / 3
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1
Knead the dough.
Add all ingredients to the mixing bowl and knead for 2 min / kneading mode.
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2
Prove the dough.
Cover the dough and leave to prove in a warm place for about 1 hour.
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3
Portion the dough. Divide the dough into four equal portions, shape into balls, and roll each one out as thinly as possible on a sheet of baking paper.
Video
Nutrition per serving
Why exactly 2 minutes on kneading mode
The dough needs exactly 2 minutes on kneading mode. Any less and the gluten does not develop fully, so the dough tears when you roll it out. Any longer and it becomes tough, making it impossible to roll paper-thin. Kneading mode works slowly and thoroughly without overheating. That is the difference from speed 6, which would be too fast.
The combination of 150 g wheat flour type 550 and 100 g spelt flour type 630 gives the dough stability and a lightly nutty flavour. Pure type 405 would be too soft, pure spelt too crumbly. The 150:100 ratio is the result of many tests and rolls out best.
1 hour proving time is the minimum
The dough needs to prove in a warm place for at least 1 hour. Less time and it is harder to work with, lacking the necessary elasticity. We cover the bowl with a damp cloth so the surface does not dry out. At room temperature (around 22 °C), 1 hour is sufficient. In winter, placing it near a radiator speeds things up, so check after 40 minutes.
After proving, divide the dough into four equal portions. Roll each portion out on baking paper as thinly as possible. Paper-thin really does mean thin, about 2 to 3 mm. Thicker and the flammkuchen will not be crisp but will turn out more like pizza.
250 °C top and bottom heat, no compromise
Flammkuchen needs 250 °C top and bottom heat. At 200 °C the topping dries out before the dough turns crisp. At 250 °C the dough crisps up in 5 to 10 minutes while the topping stays moist. Fan-assisted heat distributes too evenly and the base does not get crisp enough.
Preheat the oven until it actually reaches 250 °C. This often takes longer than the display suggests. We place the flammkuchen on the middle shelf and keep an eye on it. After 5 minutes a light browning is usually visible, and after 7 to 8 minutes it is done. Only leave it longer than 10 minutes if you want it very crisp.
Alsatian bacon and shallots as the classic base
The classic variation: crème fraîche as the base, lardons and shallots on top. We chop the shallots for 3 sec / speed 5 in the Thermomix®, which gives even pieces. The crème fraîche is mixed with oil, salt, pepper, and cumin for 15 sec / speed 3. Cumin is the secret ingredient, giving the flammkuchen its characteristic depth.
Scatter chives over the top only after baking. In the oven they burn, losing their colour and flavour.
Salmon with honey and lemon instead of the classic crème fraîche
The salmon variation gets a sweet and tangy crème fraîche base with lemon juice and honey. Use 2 tsp honey per 200 g crème fraîche, plus 2 tbsp lemon juice. This balances the smokiness of the smoked salmon pieces. Quarter the cherry tomatoes and cut the salmon into pieces. Add dill only after baking, otherwise it turns bitter.
Vegetarian with goat’s fresh cheese and red cabbage
The vegetarian variation swaps the crème fraîche for a mixture of soured cream and soft goat’s cheese. This gives more depth than plain crème fraîche. Leek and red cabbage are chopped for 3 sec / speed 5 then spread over the dough. We scatter Emmental on top, which is not traditional, but without cheese the salty contrast to the tangy red cabbage is missing.
Sweet flammkuchen with apple and pear
The sweet variation uses crème fraîche mixed with sugar as the base, topped with apple and pear with cinnamon. Importantly, only chop the apple and pear roughly: 5 sec / speed 4. Any finer and they turn mushy during baking. White chocolate is scattered over the finished flammkuchen, melts slightly, and adds sweet accents. Cranberries provide a tart contrast.
Looking for more dough recipes? Have a look at our Thermomix® pizza dough.
